Mediterranean Vegetable and Feta Tart
Discover The Pink Whisk’s Mediterranean Vegetable & Feta Tart recipe, an ideal savoury bake for a light lunch or dinner.
Cooking time25 minutes
Prep time45 minutes
Servings8 portions

Ingredients
- 225g plain flour
- 90g Stork block, diced
- Pinch of salt
- 1 egg yolk
- 4-6 tbsps cold water
- 800g Mediterranean vegetables (white and red onion, courgettes, red & yellow peppers, cherry tomatoes)
- 2 tbsps olive oil
- 1 tbsp fresh parsley, finely chopped
- 1 tsp chilli flakes
- 100g feta cheese, diced
- 2 tbsps crème fraiche
- 1 tbsp Dijon mustard
- Salt and pepper
- A pinch of chilli flakes
Energy (kcal) | 0 kcal |
Energy (kJ) | 0 kJ |
Protein (g) | 0.0 g |
Carbohydrate incl. fibre (g) | 0.0 g |
Carbohydrate excl. fibre (g) | 0.0 g |
Sugar (g) | 0.0 g |
Fibre (g) | 0.0 g |
Fat (g) | 0.0 g |
Saturated fat (g) | 0.0 g |
Unsaturated fat (g) | 0.0 g |
Monounsaturated fat (g) | 0.0 g |
Polyunsaturated fat (g) | 0.0 g |
Trans fat (g) | 0.0 g |
Cholesterol (mg) | 0 mg |
Sodium (mg) | 0 mg |
Salt (g) | 0.00 g |
Vitamin A (IU) | 0 IU |
Vitamin C (mg) | 0.0 mg |
Calcium (mg) | 0 mg |
Iron (mg) | 0.00 mg |
Potassium (mg) | 0 mg |
Instructions
- Place the prepared Mediterranean vegetables in a roasting tray and toss with the olive oil, parsley and chilli flakes. Roast in the oven (220c/200c (fan)/ Gas Mark 7) for 20 minutes. Set the roasted vegetables aside to cool.
- To make the pastry place the plain flour in a bowl and add the diced Stork block. Rub into the flour using your fingertips until the mixture resembles fine breadcrumbs. Stir through a pinch of salt.Make a well in the centre and add the egg yolk and a little of the water and begin to work together with a table knife. Add a little more water until the pastry comes together.
- Knead lightly in the bowl until smooth, wrap in cling film and chill in the fridge for 30 minutes.
- Once rested roll out the pastry on a lightly floured surface and trim with a sharp knife to a large rectangle.
- Transfer the pastry to baking tray lined with a sheet of non stick paper. Fold over the edges to form the outside edge of the tart.
- Mix together 2 tbsps crème fraiche with 1 tbsp Dijon mustard and season well with salt and pepper.
- Spread over the centre of tart.
- Add the cooled vegetables and diced feta, sprinkle with a little extra chilli flakes and bake in the oven (200c/180c (fan)/ Gas Mark 6) for 25 minutes.
- Serve warm or cold.